LEMON SYRUP COCONUT CAKES

INGREDIENTs

SYRUP

1/4 cup lemon juice

1/2 cup sugar

2 tablespoons water

MIXING

Preheat your oven to 180oC and we grease a 10 holes 2/3 cup muffin mould. Combine the butter, the lemon rind and the sugar in a large bowl and beat with a whisk or an electric mixer until creamy. Next, add and beat in the eggs, one by one. Finally, stir in the coconut, half the flour and half the coconut milk, and then stir in remaining flour and coconut milk.

Spoon the mixture into the tin. Bake for about 30 minutes, until golden brown and firm in the centre.

Meanwhile, to make the lemon syrup, combine the lemon juice, water and sugar in a small pan. Stir over heat until boiling.When cakes look ready, get them out of the oven. Stand for 5 minutes, then turn them onto a wire rack.

Brush the cakes with the warm syrup. These cakes not only look great but are just so easy to prepare. You can serve them as a dessert with double cream for a special occasion!

*Based on a 2000kcal diet

Comments: This exquisite moist cake made with nutritious Ayam Brand™ coconut milk & lemon juice are not only literally bursting with flavor and taste but also packed with vital nutrients. Saturated fat from coconut milk consists mainly of the lauric acid and myristic acid, medium chain fatty acids, found naturally in mother's milk & is associated with healthy brain function, antifungal, antiviral & antibacterial properties. Lauric acid, unlike many saturated fats, often actually aids weight loss. They also may help reduce the risk for heart disease, high blood pressure, and many other health problems. Coconut milk added in the recipe also contains potassium which is the synonym for health insurer as it prevents stroke, regulates electrolyte balance, boosts nervous system functioning, lowers blood sugar levels etc. About 65% of the saturated fat in the recipe comes from the butter which can be replaced with fat free substitutes like fruit purees to cut down the saturated fat levels.